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A plate of perfectly piped Deviled Eggs with Dijon Mustard, garnished with paprika and parsley.

Deviled Eggs with Dijon Mustard

Dijon adds a quiet depth here; it makes the eggs feel just a bit more grown-up.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 15 minutes
Total Time 40 minutes
Course Appetizer
Cuisine American
Servings 12 halves

Equipment

  • Pot for boiling eggs
  • Mixing Bowl

Ingredients
  

  • 6 large eggs
  • 60 g mayonnaise
  • 15 g Dijon mustard
  • 5 ml white vinegar or lemon juice
  • 2 g salt
  • 1 g black pepper

Instructions
 

  • Hard-boil eggs.
  • Peel and halve the hard-boiled eggs lengthwise.
  • Mash the yolks until they are smooth.
  • Stir in the mayonnaise, Dijon mustard, vinegar, salt, and pepper with the mashed yolks.
  • Fill the egg white halves evenly with the yolk mixture.
  • Refrigerate the deviled eggs until you are ready to serve them.

Notes

By Grace Williams, Contributor at Recipes by Betty.
Keyword Appetizers Easy Finger Food, Appetizers For Dinner, Deviled Eggs with Dijon Mustard, Easy Finger Foods For Party, Easy Healthy Dinner, Finger Foods Appetizer Recipes, Healthy Appetizers, Italian Appetizers, Lazy Dinners, Party Snacks Finger Foods, Quick Finger Foods For Party